Recipe type: soup

Prep time: 20 min

Total time: 60 min

Serves: 4

Mixing beets with ginger in this soup is not only delicious but a healthy combination.



1 tbsp olive oil

1 onion, diced

3 cloves garlic, finely chopped

1 tbsp fresh ginger, finely chopped

3 large beets, peeled and cut into ¼ inch pieces

5 cups vegetable stock, divided

1 can (14.5 ounces) low fat coconut milk

½ tsp sea salt

¼ tsp black pepper


In a large pot, heat olive oil over medium heat. Sauté onion for about 5 minutes, until beginning to brown.

Add garlic and ginger; cook, stirring often for another 5 minutes. Add beets and 4 cups veggie stock. Bring soup to a boil then reduce heat and simmer until beets are fork-tender, about 20 minutes.

Withan immersion or regular blender, puree soup adding remaining 1 cup of veggie stock as needed to reach desired consistency. Use caution blending hot soups!

Stirin coconut milk, salt and pepper. Garnish with your favorite herb and a drizzle of yogurt or vegan sour cream. Serve with a crusty bread. Enjoy!

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